CHINA GRAIN PRODUCTS RESEARCH & DEVELOPMENT INSTITUTE
发明人:
WANG, TSENG HSING,王增兴,王增興
申请号：
TW100128676
公开号：
TW201306751A
申请日:
2011.08.11
申请国别(地区):
TW
年份:
2013
代理人:
摘要：
One method of preparing the low cholesterol (below 0.5%), high lecithin (above 30%) yolk oil, including: the egg-yolk is added its weight 2-3 time of water, adjusting pH to 4.0-6.0, adding 95% alcohol to final concentration of 50%, centrifugeing and taking the precipitation, adding 4-6 times 95% alcohol, repeating extraction 2-3 times and collecting each extracted liquid, adding β-cyclodextrin to the concentration is 0.5% at least, stirring, centrifuging and the supernatant is concentrated by vacuum to remove alcohol, thus producing an egg yolk oil. This method without use of heating and organic solvents, so it can maintain quality and has the production rate up to 50%, and further because it does not need special equipment so it reduce production cost.一種製備低膽固醇(0.5%以下)、高卵磷脂(30%以上)之蛋黃油的方法,包括:蛋黃加入其重量2-3倍之水,調整pH為4.0-6.0的蛋黃水溶液,再加入95%酒精使蛋黃水溶液之酒精濃度為50%,離心取沉澱,加入4-6倍沉澱重量之95%酒精,重複萃取2-3次並收集每一次萃取液,加入β-環狀糊精使成為濃度至少為0.5%,於震盪、離心取上清液,經減壓濃縮去除酒精便可得一蛋黃油。上述製備蛋黃油之方法無須使用有機溶劑及加熱方式,故可保有產品的品質且產率可達五成,又因不須使用特殊設備而能降低生產成本。
